No-Fu (Lentil) Love Loaf

Dreena Burton shows us how to make a plant-based ‘meat-less’ loaf. Unlike other versions of veggie loaf, this one relies on lentils, bulgur, and oats instead of tofu. These base ingredients are then infused with flavor from a number of spices, sauces and seasonings including nutritional yeast, vegan Worcestershire sauce, tamari, tahini, natural ketchup, basil, oregano and thyme. With Lentil Loaf you can transform a traditional American supper into a more healthful version with better-for-you ingredients.


  • 1 cup vegetable broth
  • 1 cup water, boiled
  • 1 cup rolled or quick oats
  • 3/4 cup bulgur*
  • 1/2 cup brown (green) lentils
  • 1/3 cup water
  • 1/4 cup natural ketchup
  • 1 dried bay leaf
  • 3 tablespoons tamari
  • 2 tablespoons nutritional yeast
  • 2 tablespoons ground white chia seeds (or flax meal)
  • 2 tablespoons vegan Worcestershire sauce
  • 2 tablespoons tahini or sunflower seed butter
  • 2 teaspoons blackstrap molasses
  • 1 teaspoon dried basil
  • 1/4 – 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon ground fennel (optional)
  • Freshly ground black pepper to taste
  • Topping
  • 3-4 tablespoons natural ketchup
  • 2 teaspoons vegan barbecue sauce (optional)
  • 1 teaspoon vegan Worcestershire sauce (optional)
  • PREP TIME 35-40
  • COOK TIME 30-35
  • Serves 4-6


  1. Preheat oven to 375°F.
  2. Line bottom of an oven-proof glass loaf pan with a strip of parchment paper, placed so the paper protrudes along the short ends of the pan, allowing for easier removal of the loaf after baking.
  3. Combine lentils, vegetable broth, 1⁄3 cup water, and bay leaf in a saucepan. Bring to a boil, then lower to medium-low heat. Cover and cook for 25 to 30 minutes, until just about tender.
  4. Once done, add bulgur and 1 cup boiling water. Cover and cook on medium-low for another 8 to 9 minutes.
  5. Remove bay leaf and add all remaining ingredients (except topping).
  6. Stir very well then transfer mixture to prepared pan and pack it in.
  7. Combine topping ingredients in a small bowl then spread over the top of the loaf.
  8. Cover with aluminum foil and bake for 25 to 28 minutes.
  9. Uncover and bake for another 7 to 8 minutes.
  10. Remove from oven and let stand for 10 to 15 minutes before slicing.

*Gluten-free steel cut oats may be used in place of bulgur.